Juicy grilled Chicken tenders

This dish is so tasty you wont even realize how healthy it is.  I love skinless chicken breast tenders. They are extremely tender and juicy, and the portions are just right.  I first made this when I was short on time (as usual) and just used whatever I  had in my pantry.  Turned out great.  I then made it when my family came over for a BBQ one night and it was a hit.  Now, it has become a favorite with family. Even my picky little ones finish their plates. I love mine spicy like most of my food, so I add extra red pepper flakes

Enjoy...xoxoxo

You will need:

2 lbs fresh skinless chicken breast tenders

Marinade

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/3 tsp mustard
1 tbsp low sodium soy sauce
3 cloves minced garlic
1 tsp red pepper flakes (optional)
1 lemon juiced
salt and fresh cracked pepper to taste
1/8 cup Kraft ranch dressing (optional)
1 sprig thyme

Mix all above ingredients well and add chicken.  Marinade for at least 2 hours or overnight. Can also be put into freezer bags and frozen for later grilling.

Generously apply non stick spray on your grill and heat to 400 degrees.  Grill for 2 to 3 minutes each side turning only once. Each piece is rather small so watch carefully not to burn.  Transfer on top a bed of arugula and goat cheese crumbles and lightly drizzle with olive oil and balsamic vinegar.

Beef Bourguignon 2 (Beef Burgundy)

I love, love, love the French. Whether its perfume, shoes, or champagne, the French have contributed so much to our everyday lives.  And French food should be no exception. When in the mood for something hearty on a cool day and you've had your share of the usual chili or soup, Beef burgundy, or Beef Bourguignon, will fire up your taste buds. I have made this dish with many different red wines, and substitute different ingredients, but the most important ingredient that should stay consistent, I think, is burgundy wine that gives an aroma that makes this meal so appealing.  So here you go.

1 lbs stew beef (preferably chuck roast)
flour for dredging
3 tbsp butter
5 carrots chopped
1 medium onion chopped
3 cloves minced garlic
2 cups fingerling potatoes
1 cup fresh mushrooms quartered
2 sprigs thyme
2 bay leaves
1/4 cup fresh parsley leaves
3 cups burgundy wine
1/2 cup water
1/2 cup pearl onions
salt and pepper

Start by adding 1 tsp salt and 1/4 tsp pepper to flour and mix well. Dredge the beef chunks and shake off excess flour.  Melt 2 tbsp butter in non stick pan. Once pan has been heated well, sear 1/3 of the chucks at a time making sure to brown on each side and transfer into a dutch oven or 6qt pot.

Once all the beef has been browned and put into the dutch oven, melt 1 tbsp on butter in the same non stick pan. Saute the chopped onion, carrot and mushrooms for about 5 minutes. Next add the garlic for another minute. Pour wine over the vegetables and let boil for 2 to 3 minutes. Then transfer to the dutch oven with along with 1/2 cup water, thyme, parsley and bay leaves and simmer at low for 1 1/2 hours.

Now combine potatoes with mixture for another 30 minutes.  At this point you need to blanch the pearl onions. Peel them once cooled and saute with remaining tsp butter for 2 minutes in the same non-stick pan as the other vegetables and then add to the dutch oven.  Remove dutch oven from heat and let sauce thicken by partially opening the lid. Make sure to discard the bay leaves and thyme sprigs.

Serve over mashed potatoes or egg noodles. Bon Appétit!!!

Yield 4 servings